Healthy Chipotle Potato Skins
Potato skins recipe number 2. The previous one, the Garlic-Parmesan Potato Skins I posted is completely Italian in flavor and ingredients while this one has a Mexican flair because of the chipotle. It has a mild heat and a distinctive smoky flavor that makes the potatoes so pleasantly earthy and delicious. Since chipotle fast becoming everyone's preferred heat, these potato skins would be another recipe to add to your chipotle recipes and I promise you, you would love them because of the easiness in preparation and the simplicity of the tastes.
When you make these, don't forget the tomato salad and the Greek yogurt on top. You can also replace the Greek yogurt with sour cream which gives them a stronger taste than the yogurt. After all, sour cream and chives are perfect partners. Another option for chipotle is the French piment d'Espelette (Espelette pepper). Both peppers have similarities in their characteristics and being in Italy, it is easier for me to get the latter. So having more possibility to use piment d'Espelette, I use it more than chipotle so feel free to switch your peppers. Just mind the heat. In a dish like this, you are looking for a mild heat that makes eating a pleasant experience rather than a strong one that overpowers all the other flavors.
For the recipe, scroll down or you can also find this Healthy Chipotle Potato Skins recipe at Skinny Ms., where I create recipes. It is a site dedicated to healthy living with exercise tips and healthy recipe ideas.
Healthy Chipotle Potato Skins
4 servings
Ingredients:
4 servings
Ingredients:
- 4 large baking potatoes, rinsed and dried
- 1/4 cup extra virgin olive oil, divided
- 1-1/2 teaspoons chipotle seasoning
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 2 tomatoes, finely chopped
- 1 sweet onion, finely chopped
- 2 tablespoons balsamic vinegar
- 1/2 cup low-fat Greek yogurt, optional sour cream
1. Preheat the oven to 200°C.
2. Lightly brush the potatoes with extra-virgin olive oil, wrap in foil and place on a baking sheet. Bake for 1 hour or until tender when pierced with a fork.
3. While the potatoes are baking, combine in a small bowl the remaining oil, chipotle seasoning, salt, and pepper.
4. When the potatoes are cooked, slice them into quarters then scoop out 1/2 of the pulp from each quarter. Discard pulp or use in another recipe.
5. On the inside with the remaining pulp, add the oil-chipotle mixture then bake them again for another 15 minutes.
6. While cooking, in small bowl, combine the tomatoes, onion, and balsamic vinegar.
7. Add a dollop of yogurt or sour cream on top of each potato skin then the tomato mixture. Serve while hot.
2. Lightly brush the potatoes with extra-virgin olive oil, wrap in foil and place on a baking sheet. Bake for 1 hour or until tender when pierced with a fork.
3. While the potatoes are baking, combine in a small bowl the remaining oil, chipotle seasoning, salt, and pepper.
4. When the potatoes are cooked, slice them into quarters then scoop out 1/2 of the pulp from each quarter. Discard pulp or use in another recipe.
5. On the inside with the remaining pulp, add the oil-chipotle mixture then bake them again for another 15 minutes.
6. While cooking, in small bowl, combine the tomatoes, onion, and balsamic vinegar.
7. Add a dollop of yogurt or sour cream on top of each potato skin then the tomato mixture. Serve while hot.
